Vacuum Packers & Sous-Vide

Sous-Vide Cooking or Vacuum Cooking is a culinary technique that goes beyond fashion. Sous-vide (from French “under vacuum“, pronounced suvíd) is a culinary technique that keeps the integrity of food, by cooking it in hermetic sealed plastic bags and immersed in water at precisely controlled and low temperature for a long time.

The temperature and cooking time varies according to the product requirements.

Who is Sous-Vide aimed at?

Originally used in haute cuisine, it is a technique that is becoming popular and is gaining popularity in all fields of gastronomy, including popular dining.

Cooking Sous-Vide brings advantages to different types of users and in different areas, so it is a technique suitable for any area of gastronomy.

Sammic are the leading commercial brand in Sous-Vide & Vacuum Packing equipment. You can find lots of additional information and guides to their equipment here.